whole wheat banana nut muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 96
Ingredients
2 1/2 C. Whole wheat flour2 tsp. baking powder1 tsp salt1 C unsalted butter15 oz. unsweetened natural applesauce3 tsp sweet'n low(or sugar substitute of your choice)4 large ripe bananas(the blacker the better)2 large eggs1 C toasted pecans1 tsp vanilla extract1 tsp cinnamon(optional)
preheat oven to 350 degrees.
set your butter out so it can get to room temp. ( I usually forget this and just nuke it in the microwave for a few seconds)
put flour, baking powder and salt in measuring cup and mix thoroughly. Set aside.
in another bowl, mash the bananas, then add butter, applesauce and sweetener and mix well. add eggs, and mix well again. add vanilla extract and cinnamon and toasted pecans(put pecans on sheet pan in oven that is already heated. shake gently and keep an eye on them. they will smoke slightly as the oils are released)
pour flour mixture on top of banana mixture and fold in with a spatula. This may take a few minutes, but it will be worth it.
get a mini-muffin pan ( the kind that has 24 small ones in one pan) and a cookie dough scoop.
fill each muffin cavity with a LEVEL scoop of mix.
Place in preheated oven for roughly 6 minutes. take out when toothpick inserted comes out clean.
These do not get as dark as regular banana nut bread because of the lack of brown sugar. Don't worry. They are moist and chewy and they taste pretty darn good.
Number of Servings: 96
Recipe submitted by SparkPeople user JUSTREN.
set your butter out so it can get to room temp. ( I usually forget this and just nuke it in the microwave for a few seconds)
put flour, baking powder and salt in measuring cup and mix thoroughly. Set aside.
in another bowl, mash the bananas, then add butter, applesauce and sweetener and mix well. add eggs, and mix well again. add vanilla extract and cinnamon and toasted pecans(put pecans on sheet pan in oven that is already heated. shake gently and keep an eye on them. they will smoke slightly as the oils are released)
pour flour mixture on top of banana mixture and fold in with a spatula. This may take a few minutes, but it will be worth it.
get a mini-muffin pan ( the kind that has 24 small ones in one pan) and a cookie dough scoop.
fill each muffin cavity with a LEVEL scoop of mix.
Place in preheated oven for roughly 6 minutes. take out when toothpick inserted comes out clean.
These do not get as dark as regular banana nut bread because of the lack of brown sugar. Don't worry. They are moist and chewy and they taste pretty darn good.
Number of Servings: 96
Recipe submitted by SparkPeople user JUSTREN.
Nutritional Info Amount Per Serving
- Calories: 39.8
- Total Fat: 2.7 g
- Cholesterol: 8.8 mg
- Sodium: 33.3 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.3 g
- Protein: 0.6 g
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